Limoncello Loaf Cake

Whether you enjoy a slice for breakfast or to compliment your afternoon tea, this loaf cake is just in time for spring! If you prefer an alcohol-free cake, substitute fresh lemons in place of the Limoncello; the measurements are indicated below.

Limoncello Poppy Seed Cake

Preheat the oven to 350F

Prepare a loaf pan either using butter and flour and tapping out the excess flour, quick release baking spray with flour or lining with parchment paper.

For the cake:

Please note if not using Limoncello, you will need 2-3 lemons (to equal 6 Tbs. of lemon juice - 3 Tbs. for the cake and an additional 3 Tbs. for the glaze).

• 2 large eggs, at room temperature

• 1 cup plain Greek yogurt

• 1/4 cup butter, melted (not browned)

• 3 Tbs. Limoncello (OR substitute the juice of one lemon which should be 3 Tbs.)

• zest of 1 lemon

• 1 tsp. vanilla

• 1 cup granulated sugar

• 2 cups flour

• 1-1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1 Tbs. poppy seeds (optional)

For the Limoncello glaze:

• 3/4 cup powdered sugar

• 3 Tbs. Limoncello (OR substitute the juice of one lemon which should be 3 Tbs.)

Note: Depending on how you prefer your glaze, adjust the ingredients as necessary.

Prepare the cake using a stand mixer:

• Mix together eggs, Greek yogurt, melted butter, Limoncello, lemon zest and vanilla.

• In a separate bowl, measure the dry ingredients - flour, baking powder, baking soda, salt - and gently whisk together with a fork.

• Gradually add half the dry ingredients to the wet ingredients and mix until just combined. Scrape down the sides and add the remaining half. Do not overmix.

• Using a fork, gently mix in the poppy seeds to distribute throughout the batter.

• Pour the batter into the prepared pan.

• Bake the loaf for 45 minutes (checking at 30-35 minutes so as not to overbake) or until a tester inserted in the center comes out clean. The cake should be golden, if it begins to brown, tent a piece of aluminum foil over the loaf pan.

• When done, remove cake from oven and allow to cool on a wire rack for 15 minutes.

Prepare the glaze:

• Place powdered sugar in a mixing bowl, add the Limoncello (OR the lemon juice) and whisk with a fork until smooth. Adjust as required to achieve a glaze that will slowly fall from the fork when zigzaged across the bowl.

• Carefully remove the cake from the loaf pan and gently return to the wire rack to cool completely.

• Place a sheet of waxed paper or parchment paper underneath the wire rack to keep the surface clean when applying the glaze.

Have fun creating your very own drizzle pattern by dipping the fork into the glaze and waving it over the cooled cake!

Note: For a Lemon Curd Loaf Cake: Spoon half the batter in a prepared loaf pan. Spoon over half a jar of Bonne Maman Lemon Curd. Add the remaining batter and run a knife through the layers (without touching the bottom of the pan) in a wavy motion.